Grilled Sesame-Eggplant Dip With Pita Wedges

Name: Grilled Sesame-Eggplant Dip With Pita Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1 1/4-pound Eggplants; 1 1/2 tablespoons Asian Sesame oil; 1 1/2 cups chopped green onions(about 6) divided; 4 garlic cloves, chopped; 1 1/2 tablespoons chopped peeled fresh ginger; 1 1/2 tablespoons soy sauce; 1 2/2 tablespoons unseasoned rice vinegar; 1 tablespoon chili-garlic sauce; 1/2 cup chopped fresh cilantro, divided; 8 pita breads

Servings: persons

1
Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly.
2
Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely.
3
Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
4
Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl.
5
Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1 1/4-pound Eggplants, 1 1/2 tablespoons Asian Sesame oil, 1 1/2 cups chopped green onions(about 6) divided, 4 garlic cloves, chopped, and more.

Yes, Grilled Sesame-Eggplant Dip With Pita Wedges falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!